Get breakfast on the table in less than 15 minutes with these Quick and Easy Homemade Pancakes! Make some extra to freeze for another day!
Quick and Easy Homemade Pancakes
1 cup flour
2 tbsp sugar
2 tsp baking powder
½ tsp salt
1 tsp vanilla
2 tbsp melted butter
3/4 cup milk
1 egg
Heat a large skillet or griddle on the stove over medium heat.
In a small bowl, whisk together flour, sugar, baking powder and salt. In a separate bowl, whisk together vanilla, butter, milk and egg. Add milk mixture to flour mixture and whisk just until moistened. Do not over mix (a few lumps are fine).
Coat skillet with cooking spray and pour batter by ¼ cupfuls into the pan. Cook until the surface of the pancake has some bubbles that have just begun to pop (about 2 minutes). Flip pancake and cook until the other side is browned (1-2 minutes). Pancakes will quickly over brown so don’t leave them unattended!
Serve warm with syrup, jam, sugar or other desired toppings.
6 pancakes, 165 calories per pancake
Hack: Pancakes can be frozen for up to 3 months. Allow to cool, lay on a baking sheet in the freezer for 30 minutes or until frozen. Transfer to freezer-safe bag or container and seal tightly. Reheat from frozen using oven, microwave or toaster.
This sounds like a very simple pancake recipe. I may try it out this weekend. Last time I made a similar recipe however they tasted less like pancakes and more like plain, doughy bread that just so happened to look like pancakes. Not really sure what went wrong there but I’ll give this recipe a go and see how they do!
If your pancakes (or other leavened foods) aren’t giving you the lightness they should, check the expiration date on your leavener (baking soda/powder, yeast, etc.) Outdated product is often the culprit.
Please let me know how you like these pancakes!
Omg!!! I saw this and couldn’t believe it! I love it! My name is Cynthia. I love eating, cooking and baking.
Absolutely love pancakes as well!! Will be trying the recipe this weekend! How exciting! You’re site is amazing!
Homemade food is the best and I think so many of us are doing so much more cooking and baking due to the pandemic! So thank you for ideas and recipes!!
Cynthia, it’s nice to meet you!! It would be nice to see some good come out of this pandemic. Hopefully, more people will realize how good healthy home-cooked meals taste!
Thank you for your comments and I hope you enjoy the pancakes.
Thanks for sharing this easy pancake recipe. Here in the south, I’m used to seeing a specific type of flour listed in recipes, as we often have all-purpose flour and self-rising flour on the shelves. I’m assuming that I should use the all-purpose flour for these pancakes, right? These look so good and I think I’d probably cook those blueberries right into the pancakes too! Yum!
I have used all-purpose flour in this recipe but you can substitute self-rising flour and cut the baking powder to 1 tsp without altering the result. The wonderful thing about making these from scratch is that you can add anything you want! Blueberries sound delicious!
Never realized you can store pancakes for such a long period of time. This a a great breakfast idea, especially if you have children. I usually drizzle a little honey to the top instead of using syrup. The ingredients are basis and not costly, instead of the store bought pancake i will follow your recipe.
Honey is a great idea and I’m next time. Enjoy the pancakes!